Homemade Mayonnaise
200g jar
10 minutes
Homemade mayonnaise is surprisingly simple, and this recipe gives you a rich, creamy result using free‑range egg yolks and Mellow Yellow Rapeseed Oil. Perfect for sandwiches, salads and potatoes, and easy to turn into a delicious homemade aioli with a little garlic. A quick, fresh and flavour‑packed mayo made the Mellow Yellow way. All you need is a stick blender or food processor.
Method
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1
Simply place all the ingredients into the stick blender bowl/beaker and blend on high speed. The mayonnaise will come together in a few seconds, then simply decant into a sterile jar. Your home made Mayo will last for up to a week in the fridge.
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2
For garlic mayonnaise, simply stir in one clove of crushed garlic, large or small depending on how garlicky you like your mayo, after the mayonnaise has combined before decanting into the jar.
*Our Top Tip: Make sure that your oil quantity is exact in order to create the perfect batch of mayonaise
Ingredients
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2 free-range egg yolks
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1 heaped tsp Dijon mustard
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½ tsp salt
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1 tsp caster sugar
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140 ml Mellow Yellow Cold Pressed Rapeseed Oil
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2 tsp white wine vinegar
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1 tsp lemon juice
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2 tsp water
